Peanut and peanut products: A food safety perspective

Abstract

Peanuts are a common food allergen. The increased prevalence of peanut food allergy in recent years has led food processors to be more proactive in their responsibility for preventing peanut contamination by implementing good manufacturing practices (GMPs) and allergen control programs. Further, safety of peanuts and peanut-derived products must be considered throughout production to minimize risk of foodborne disease. Peanuts can be a source of aflatoxin, produced by the mold Aspergillus spp., the cause of liver defects and cancer, especially in developing countries. Though historically not associated with foodborne disease outbreaks, recent events have put peanut products in the limelight. Perhaps the most well-known peanut-related food safety issue has been the peculiar relationship between peanut butter and Salmonella. Though there have only been a few outbreaks caused by Salmonella in peanut butter, they have been prominent and widespread. The costly multistate outbreak of 2009 involving a Georgia peanut manufacturer influenced recognition of the importance of corporate responsibility and GMPs. [Federal regulations to help prevent such outbreaks have also been developed including the proposed Food Safety Modernization Act of 2011.] Prevention of outbreaks is best accomplished through cooperation within the food industry community and with regulators to implement effective GMPs and other prevention-based food safety programs. These, and other peanut food safety issues are discussed in this review.